CN103609661A - Processing method for dehydrated mulberry leaves - Google Patents
Processing method for dehydrated mulberry leaves Download PDFInfo
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- CN103609661A CN103609661A CN201310640401.9A CN201310640401A CN103609661A CN 103609661 A CN103609661 A CN 103609661A CN 201310640401 A CN201310640401 A CN 201310640401A CN 103609661 A CN103609661 A CN 103609661A
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- mulberry leaf
- mulberry leaves
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- blanching
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- 240000000249 Morus alba Species 0.000 title claims abstract description 55
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 55
- 238000003672 processing method Methods 0.000 title claims abstract description 15
- 206010033546 Pallor Diseases 0.000 claims abstract description 20
- 238000001035 drying Methods 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000003513 alkali Substances 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 230000008595 infiltration Effects 0.000 claims description 13
- 238000001764 infiltration Methods 0.000 claims description 13
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 10
- 239000002131 composite material Substances 0.000 claims description 9
- 238000007605 air drying Methods 0.000 claims description 7
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 239000008101 lactose Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 3
- 230000006378 damage Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 244000025254 Cannabis sativa Species 0.000 abstract 1
- 239000004480 active ingredient Substances 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 abstract 1
- 238000007602 hot air drying Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 235000001727 glucose Nutrition 0.000 description 7
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 4
- 241000255789 Bombyx mori Species 0.000 description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 150000002304 glucoses Chemical class 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 241000252233 Cyprinus carpio Species 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 241000218231 Moraceae Species 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing method for dehydrated mulberry leaves. The processing method comprises the following steps: (1) blanching and cooling, namely cleaning fresh mulberry leaves at 1 to 8 leaf positions, immersing the cleaned fresh mulberry leaves in alkaline liquid, performing ultra-low-temperature blanching processing, fishing out the processed mulberry leaves, and cooling the processed mulberry leaves quickly by using cold water; (2) dehydrating and drying, namely drying the cooled mulberry leaves in a dehydrator, and drying the dried mulberry leaves in hot air drying equipment until the water content is 30 to 50 percent; (3) permeating and drying, namely immersing the dried mulberry leaves in compound sugar liquid for permeation treatment, drying the mulberry leaves in a heat pump drying equipment again until the water content is below 10 percent. According to the processing method, an alkali liquid ultra-low-temperature blanching technology is adopted, so that the damage to nutritional active ingredients caused by the high temperature is avoided and the effect on removing the grass flavor is good compared with that in a conventional blanching mode.
Description
Technical field
The processing method that the present invention relates to a kind of mulberry leaf that dewater, belongs to food processing technology field.
Background technology
Mulberry leaf are the leaf of Moraceae deciduous tree mulberry tree, are " medicine-food two-purpose " food that health ministry is announced, nutritious, the effect such as there is wind and heat dispersing, clear liver and improve vision and hypotensive, hypoglycemic, anti-ageing, increase the plurality of health care functions such as endurance.For a long time, silkworm and mulberry are produced the traditional spun silk industry thoughtcast having formed gradually with " planting Sang Yangcan ", but the theory from the efficient utilization of physical resources and maximization of economic benefit, silkworm and mulberry comprehensive utilization of resources exploitation also lacks the degree of depth, do not reach and make the best use of everything, mulberry leaf are as traditional silkworm and mulberry resource accessory substance, except breeding silkworms, utilization rate is extremely low, thereby also has very high edible medicinal exploitation value.
Mulberry leaf are because higher content of cellulose and special careless fishy smell have caused its palatability poor, cause part population to be difficult to accept, hindered its development in vegetables field, but among the people still someone utilizes new fresh mulberry leaf to make good to eat mulberry leaf characteristic cuisine, as mulberry leaf burger, mulberry leaf fried egg, mulberry leaf gold carp soup etc., this way catered to modern consumer " back to nature " on the contrary, pursue new material novel taste diet idea, receive consumer's favorable comment greatly.But owing to being subject to the impact of seasonal factor, the harvesting of new fresh mulberry leaf is limited after all, therefore how fresh and tender mulberry leaf is processed to preservation, and it can be appeared on consumer's dining table throughout the year, has good economic benefit.
In recent years, significant progress has been obtained in dehydrated vegetables field, and various product emerges in an endless stream, but is subject to the restriction of various technical conditions, yet there are no so far the dehydration mulberry leaf production line of established practice modelling.
Summary of the invention
The object of the present invention is to provide the processing method of these a kind of mulberry leaf that dewater.
The present invention realizes object of the present invention by the following technical solutions, a kind of processing method of the mulberry leaf that dewater, and it comprises the following steps:
(1) blanching is cooling: get the new fresh mulberry leaf of 1 ~ 8 leaf position, immerse the ultrasonic low temperature blanching of alkali lye and process after cleaning, then pull out with cold water cooling rapidly;
(2) dehydrate: cooled mulberry leaf are put into dewaterer and dried, and then send into heated-air drying equipment and are dried to moisture 30% ~ 50%;
(3) infiltration is dry: dried mulberry leaf immerse infiltration in composite liquid glucose to be processed, and again sends into heat pump drying equipment and is dried to moisture below 10%.
Alkali lye in described step (1) is edible Na
2cO
3or NaHCO
3solution, concentration is 0.5% ~ 2%.
It is 40 ~ 60KHz that the supersonic frequency adopting is processed in ultrasonic low temperature blanching in described step (1), and ultrasonic power is 300 ~ 500W, and temperature is 35 ℃ ~ 45 ℃, processing time 3 ~ 5min.
Heated-air drying temperature in described step (2) is 65 ℃ ~ 75 ℃.
Composite liquid glucose in described step (3) is that glucose and lactose are composite by weight 2: 1, and concentration is 5 ~ 10%
The infiltration processing time in described step (3) is 10min ~ 20min.
Heat pump drying temperature in described step (3) is 50 ℃ ~ 55 ℃.
the present invention has the following advantages:
(1) to select 1 ~ 8 mulberry leaf young leaves be important source material in the present invention, and crude fiber content is low, has good palatability, is of high nutritive value.
(2) conventional dehydration vegetables adopt high temperature blanching to process the enzyme that goes out more, and the present invention adopts alkali lye ultrasonic low temperature blanching technology, with respect to traditional processing mode, has avoided the destruction of high temperature to mulberry leaf nutrient active component, also careless fishy smell is had to good removal effect.
| The enzyme mode of going out | Chlorophyll (mg/g) | Total phenol (mg/g) | Rehydration ratio after drying |
| New fresh mulberry leaf | 3.72 | 19.23 | 3.21 |
| Steam blanched (100 ℃, 40s) | 3.49 | 15.68 | 4.15 |
| Thermokalite blanching (90 ℃, 3min) | 3.39 | 8.69 | 3.76 |
| The ultrasonic blanching of alkali lye (40 ℃, 3min) | 3.61 | 18.44 | 4.22 |
(3) the present invention adopts liquid glucose infiltration processing, heat pump low temperature drying, and mouthfeel and the local flavor that can effectively promote mulberry leaf are not enough, guarantee end product quality.
The specific embodiment
embodiment 1
(1) blanching is cooling: get the new fresh mulberry leaf of 1 ~ 8 leaf position, after cleaning, immerse 0.5% edible Na
2cO
3in solution, carry out ultrasonic low temperature blanching and process, the supersonic frequency of employing is 40KHz, and ultrasonic power is 500W, and temperature is 35 ℃, and then processing time 5min pulls out with cold water cooling rapidly;
(2) dehydrate: cooled mulberry leaf are put into dewaterer and dried, and then send into heated-air drying equipment and be dried to moisture 30% ~ 50% at 65 ℃;
(3) infiltration is dry: dried mulberry leaf are immersed in 10% glucose and lactose and process 10min by weight infiltration in 2: 1 composite liquid glucoses, again send into heat pump drying equipment and at 50 ℃, are dried to moisture below 10%.
embodiment 2
(1) blanching is cooling: get the new fresh mulberry leaf of 1 ~ 8 leaf position, after cleaning, immerse 1% edible NaHCO
3in solution, carry out ultrasonic low temperature blanching and process, the supersonic frequency of employing is 60KHz, and ultrasonic power is 300W, and temperature is 45 ℃, processing time 3min., then pull out with cold water cooling rapidly;
(2) dehydrate: cooled mulberry leaf are put into dewaterer and dried, and then send into heated-air drying equipment and be dried to moisture 30% ~ 50% at 75 ℃;
(3) infiltration is dry: dried mulberry leaf are immersed in 5% glucose and lactose and process 20min by weight infiltration in 2: 1 composite liquid glucoses, again send into heat pump drying equipment and at 55 ℃, are dried to moisture below 10%.
embodiment 3
(1) blanching is cooling: get the new fresh mulberry leaf of 1 ~ 8 leaf position, after cleaning, immerse 0.5% edible Na
2cO
3in solution, carry out ultrasonic low temperature blanching and process, the supersonic frequency of employing is 50KHz, and ultrasonic power is 400W, and temperature is 40 ℃, and then processing time 4min pulls out with cold water cooling rapidly;
(2) dehydrate: cooled mulberry leaf are put into dewaterer and dried, and then send into heated-air drying equipment and be dried to moisture 30% ~ 50% at 70 ℃;
(3) infiltration is dry: dried mulberry leaf are immersed in 8% glucose and lactose and process 15min by weight infiltration in 2: 1 composite liquid glucoses, again send into heat pump drying equipment and at 50 ℃, are dried to moisture below 10%.
Embodiments of the present invention are not limited to this; according to foregoing of the present invention; according to ordinary skill knowledge and the customary means of this area; do not departing under the above-mentioned basic fundamental thought of the present invention prerequisite; the present invention also has modification, replacement or the change of various ways, within all dropping on rights protection scope of the present invention.
Claims (7)
1. the dewater processing method of mulberry leaf, is characterized in that comprising the following steps:
(1) blanching is cooling: get the new fresh mulberry leaf of 1 ~ 8 leaf position, immerse the ultrasonic low temperature blanching of alkali lye and process after cleaning, then pull out with cold water cooling rapidly;
(2) dehydrate: cooled mulberry leaf are put into dewaterer and dried, and then send into heated-air drying equipment and are dried to moisture 30% ~ 50%;
(3) infiltration is dry: dried mulberry leaf are immersed in infiltration in composite liquid glucose and process, and again send into heat pump drying equipment and are dried to moisture below 10%.
2. dewater the according to claim 1 processing method of mulberry leaf, the alkali lye that it is characterized in that described step (1) is edible Na
2cO
3or NaHCO
3solution, concentration is 0.5% ~ 2%.
3. dewater the according to claim 1 processing method of mulberry leaf, it is 40 ~ 60KHz that the supersonic frequency adopting is processed in the ultrasonic low temperature blanching in described step (1), and ultrasonic power is 300 ~ 500W, and temperature is 35 ℃ ~ 45 ℃, processing time 3 ~ 5min.
4. dewater the according to claim 1 processing method of mulberry leaf, is characterized in that the heated-air drying temperature in described step (2) is 65 ℃ ~ 75 ℃.
5. dewater the according to claim 1 processing method of mulberry leaf, is characterized in that the composite liquid glucose in described step (3) is glucose: lactose is composite by weight 2: 1, and concentration is 5 ~ 10%.
6. dewater the according to claim 1 processing method of mulberry leaf, is characterized in that the infiltration processing time in described step (3) is 10 min ~ 20min.
7. dewater the according to claim 1 processing method of mulberry leaf, is characterized in that the heat pump drying temperature in described step (3) is 50 ℃ ~ 55 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310640401.9A CN103609661B (en) | 2013-12-04 | 2013-12-04 | Processing method for dehydrated mulberry leaves |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310640401.9A CN103609661B (en) | 2013-12-04 | 2013-12-04 | Processing method for dehydrated mulberry leaves |
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| Publication Number | Publication Date |
|---|---|
| CN103609661A true CN103609661A (en) | 2014-03-05 |
| CN103609661B CN103609661B (en) | 2015-04-15 |
Family
ID=50160398
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|---|---|---|---|
| CN201310640401.9A Active CN103609661B (en) | 2013-12-04 | 2013-12-04 | Processing method for dehydrated mulberry leaves |
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| Country | Link |
|---|---|
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932083A (en) * | 2014-04-02 | 2014-07-23 | 湖州南浔尚豪蚕桑专业合作社 | Process for making mulberry sprouts |
| CN105341140A (en) * | 2015-11-11 | 2016-02-24 | 广东省农业科学院蚕业与农产品加工研究所 | Processing method for dewatered mulberry leaves with high water content |
| CN107136451A (en) * | 2017-06-06 | 2017-09-08 | 安徽老炊食品有限公司 | A kind of processing method of instant composite dewatering Chinese toon bud |
| CN109452593A (en) * | 2018-12-20 | 2019-03-12 | 江苏省农业科学院 | The method that ultrasonic Alkaline pretreatment collaboration vacuum freeze drying prepares the crisp grain of grape |
| CN110226764A (en) * | 2018-03-05 | 2019-09-13 | 江苏省农业科学院 | A kind of method of quick preparation dehydration chive section |
| CN111189249A (en) * | 2020-02-09 | 2020-05-22 | 中科碳冷(无锡)高科技有限公司 | Heat pump combined cooling and heating system for food processing and corresponding food processing method |
| CN111838583A (en) * | 2020-07-20 | 2020-10-30 | 江苏省农业科学院 | Method for improving astaxanthin content of dried freshwater shrimp product through ultrasonic blanching pretreatment |
| CN112401172A (en) * | 2019-08-22 | 2021-02-26 | 沈根荣 | Mulberry bud vegetable process |
| CN113925165A (en) * | 2021-10-18 | 2022-01-14 | 广东省农业科学院蚕业与农产品加工研究所 | Dehydrated mulberry leaf and its processing method |
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| KR20010004103A (en) * | 1999-06-28 | 2001-01-15 | 류인덕 | Method of producing a malberryleaf health food by fermentation of lactic acid bacteria and yeast |
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2013
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Patent Citations (5)
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| KR20010004103A (en) * | 1999-06-28 | 2001-01-15 | 류인덕 | Method of producing a malberryleaf health food by fermentation of lactic acid bacteria and yeast |
| CA2312076A1 (en) * | 1999-08-05 | 2001-02-05 | Republic Of Korea Represented By Rural Development Administration | A method for preparation of mulberry leaf powder and ice cream containing thereof |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932083A (en) * | 2014-04-02 | 2014-07-23 | 湖州南浔尚豪蚕桑专业合作社 | Process for making mulberry sprouts |
| CN103932083B (en) * | 2014-04-02 | 2016-04-20 | 湖州南浔尚豪蚕桑专业合作社 | Mulberry bud dish manufacture craft |
| CN105341140A (en) * | 2015-11-11 | 2016-02-24 | 广东省农业科学院蚕业与农产品加工研究所 | Processing method for dewatered mulberry leaves with high water content |
| CN107136451A (en) * | 2017-06-06 | 2017-09-08 | 安徽老炊食品有限公司 | A kind of processing method of instant composite dewatering Chinese toon bud |
| CN110226764A (en) * | 2018-03-05 | 2019-09-13 | 江苏省农业科学院 | A kind of method of quick preparation dehydration chive section |
| CN109452593A (en) * | 2018-12-20 | 2019-03-12 | 江苏省农业科学院 | The method that ultrasonic Alkaline pretreatment collaboration vacuum freeze drying prepares the crisp grain of grape |
| CN112401172A (en) * | 2019-08-22 | 2021-02-26 | 沈根荣 | Mulberry bud vegetable process |
| CN111189249A (en) * | 2020-02-09 | 2020-05-22 | 中科碳冷(无锡)高科技有限公司 | Heat pump combined cooling and heating system for food processing and corresponding food processing method |
| CN111189249B (en) * | 2020-02-09 | 2024-05-10 | 中科碳冷(无锡)高科技有限公司 | Heat pump cold and hot combined supply system for food processing and corresponding food processing method |
| CN111838583A (en) * | 2020-07-20 | 2020-10-30 | 江苏省农业科学院 | Method for improving astaxanthin content of dried freshwater shrimp product through ultrasonic blanching pretreatment |
| CN113925165A (en) * | 2021-10-18 | 2022-01-14 | 广东省农业科学院蚕业与农产品加工研究所 | Dehydrated mulberry leaf and its processing method |
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| Publication number | Publication date |
|---|---|
| CN103609661B (en) | 2015-04-15 |
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Effective date of registration: 20200107 Address after: 512600 Guangdong County of Wengyuan province Shaoguan City Road No. 213 building two long Xian Zhen Patentee after: Guangdong Xinda Cocoon Silk Group Co., Ltd. Address before: 510610 Guangdong, Guangzhou, Tianhe District province Dongguan Zhuang Road, No. 133 Patentee before: Institute of Sericulture and Processing of Agricultural Products, Guangdong Academy of Agricultural Sciences |
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Denomination of invention: A processing method of dehydrated mulberry leaves Effective date of registration: 20210119 Granted publication date: 20150415 Pledgee: West District sub branch of Guangdong Wengyuan Rural Commercial Bank Co.,Ltd. Pledgor: Guangdong Xinda Cocoon Silk Group Co.,Ltd. Registration number: Y2020440000429 |
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Date of cancellation: 20210712 Granted publication date: 20150415 Pledgee: West District sub branch of Guangdong Wengyuan Rural Commercial Bank Co.,Ltd. Pledgor: Guangdong Xinda Cocoon Silk Group Co.,Ltd. Registration number: Y2020440000429 |
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Denomination of invention: A processing method of dehydrated mulberry leaves Effective date of registration: 20210714 Granted publication date: 20150415 Pledgee: West District sub branch of Guangdong Wengyuan Rural Commercial Bank Co.,Ltd. Pledgor: Guangdong Xinda Cocoon Silk Group Co.,Ltd. Registration number: Y2021980006201 |
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